Prepare Jenny Craig Chocolate Lava Cake according to package instructions.
Scoop out as much of the melted chocolate as possible, and place it in a small microwave-safe bowl. Place bowl in the refrigerator.
In separate bowl, crumble the cake and mix in mint extract. Roll into two balls using your hands.
Insert a cake pop stick into each ball, and place them in the freezer for 20 minutes.
Once the cake pops have firmed up, remove them from the freezer.
Place the molten chocolate in the microwave for 5-second increments, stirring until smooth.
Dip and swirl your cake pops in the chocolate to coat. Coat with some of the crushed candy cane pieces (to your preference), and place in a small vase or styrofoam block to dry.